Cheesy and Spinach Muffins
Prep time (for 10 serves): 15 minutes. Cook time: 20 minutes.
Per child, this recipe provides: 1 serve dairy
Ingredients:
- ½ cup Self raising flour
- ¼ tsp Baking powder
- 50g Spinach, frozen chopped
- 1 tsp Basil, dried
- 125g Cheddar cheese, grated
- ¼ cup milk
- 1 Egg
- 25mL Vegetable Oil
Method:
- Preheat oven to 220°C fan forced. Grease mini-muffin trays.
- Place cheese, flour and salt into a large bowl and mix well.
- In a separate bowl, combine milk and eggs and whisk until frothy.
- Add to the dry ingredients and mix until just combined; don’t overmix – the mix can still look ‘floury’.
- Spoon into muffin trays and bake in the oven until golden brown for approximately 18 minutes or until a skewer comes out clean.
- Remove from oven and cool on racks before serving.
To serve: Arrange on a sharing platter and serve while warm.
Allergen alternatives:
For dairy free, use Made with Plants™ cheese and rice milk. For gluten free, use gluten free self raising flour. For egg free, use egg replacer or chia seeds/chia egg.
Optional extras:
Serve with additional sliced vegetables for added nutritional burst.